Yumm
- 2 eggs
- 0.25 teaspoon salt
- 0.5 teaspoon salt
- 2.5 cups flour
- 2 cups sugar
- 5 tablespoons cocoa
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 cup salad oil
- 2 teaspoons baking soda
- 1 cup hot water
- 1 filling recipe
- 0.5 cup sugar
- 0.666666666666667 cup shortening (i use crisco)
- 0.333333333333333 cup milk *
- 1.5 teaspoons vanilla
- 0.5 cup powdered sugar
- Carbohydrate 44.4496083333333 g
- Cholesterol 183.036111111111 mg
- Fat 18.8530270833333 g
- Fiber 0.487187507972121 g
- Protein 7.27710625 g
- Saturated Fat 6.17683996527778 g
- Serving Size 1 1 Serving (127g)
- Sodium 127.88875 mg
- Sugar 43.9624208253612 g
- Trans Fat 1.39918597222222 g
- Calories 375 calories
Step-by-step
- Combine flour, sugar, cocoa and salt.
- Add eggs, vanilla, buttermilk and oil.
- Dissolve soda in hot water and add to batter.
- Bake in a 350° oven for 15 to 20 minutes.
- Cool before filling.
- Makes 36 cupcakes.
- OR use your favorite boxed cake mix for cupcakes (most box mixes make only about 24 cupcakes).
- In glass measuring cup, combine milk, salt and sugar.
- Heat in microwave just until warm enough to dissolve the sugar.
- Cool.
- When milk mixture is cold, put in bowl and add shortening; beat for about 5 minutes until nice and creamy.
- Add powdered sugar and vanilla; beat until smooth.
- Using decorating tube, squeeze filling into cake from the top.
- They will begin to crack if too full.
- Then frost with your favorite frosting.
- *For the milk you can use regular milk or canned evaporated (not Eagle Brand) milk.
- Since we use skim milk, I like to use the canned milk as it makes a creamier filling.
- This filling keeps well for several months in the refrigerator.
- Actually it is easier to use if it is cold.
Swapping the salad oil for melted unsalted butter alters the crumb structure significantly, yielding a richer flavor profile at the expense of the characteristic plush moisture that neutral liquid fats provide. Achieving the correct crumb texture depends entirely on avoiding over-mixing once the flour meets the wet ingredients, because excessive gluten development creates dense, rubbery cakes instead of light ones.
- Bake these at 350 degrees Fahrenheit for precisely 15 to 20 minutes on the center oven rack.
- Insert a wooden toothpick into the exact center of a cupcake; it should emerge with a few moist crumbs clinging to it rather than wet batter or complete dryness.
- Cool the cakes completely on a wire rack before attempting injection, since warm crumb will melt the fat-based filling instantly.
- Heat the milk, salt, and sugar mixture just until the crystals dissolve completely, then chill it thoroughly before whipping with shortening to ensure proper emulsion without graininess.
- Store any leftover filling in an airtight container in the refrigerator for up to several months, allowing it to firm up properly for easier piping.
Filling the centers requires steady pressure until the surface shows microscopic cracking. Professional pastry work relies on precise visual indicators rather than arbitrary clocks to guarantee consistent results batch after batch.
